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Thick and cheesy crockpot cheeseburger soup is rich and creamy with plenty of chunks for a stick-to-your-ribs kind of soup!

We love a good soup recipe, especially when it’s made low and slow in a crock pot. This crockpot cheeseburger soup is a creamy favorite, but we also have a stovetop Cheeseburger Soup that we adore.

I love a good soup, especially when it can be made in a crockpot! Slow cooker recipes make mealtime so much easier, especially on busy days.

This crockpot cheeseburger soup was a fast favorite in our house! It’s so thick and hearty, filled with meat and veggies. And yes, it does taste like a cheeseburger!

The added veggies make it even more filling. For a stovetop version, check out our Cheeseburger Soup recipe!

Pair your soup with a bun to make it even more like a burger!

PREP. Purchase a package of hamburger buns and cut them into bite-sized cubes. (The number of buns you cut will depend on the number of croutons you want.) Toss the cubes in a little olive oil.

Preheat the oven to 400°F. Line a baking pan with parchment paper and spread the bread cubes evenly over the pan.

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TOAST. Sprinkle on some garlic salt. Toast them for 10-15 minutes until golden brown, toss halfway.

You can also serve the cheeseburger soup in a Bread Bowl or with a side of Sweet Cornbread or Garlic Knots.

Allow the slow cooker cheeseburger soup to cool before storing it in the fridge or freezer.

STORE the soup in one large portion or divide it into individual servings. Store it in the fridge for up to 4 days.

FREEZE. Keep soup in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat the crockpot cheeseburger soup recipe in the microwave or stovetop. If the soup was frozen, reheat it slowly on low heat and stir frequently. Add extra milk to help smooth out the texture.


4 small russet potatoes peeled and diced
1 small white or yellow onion chopped
1 cup shredded carrots
1/2 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
1 pound lean ground beef
3 Tablespoons butter
2 Tablespoons all-purpose flour
2 cups milk I use 2%
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese


Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot.
Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot.
Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.)
Whisk in the milk, salt and pepper. Pour this mixture into the crock pot and stir to combine everything.
Add the cubed Velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted. Serve warm

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